Eggs For a Healthy Low Carb Breakfast

I eat eggs almost daily for breakfast. Here are some ideas to add variety to your scrambles and omelets:

Cooking Fat

You can cook your eggs in a non stick frying pan with some spray oil, with butter, ghee, coconut oil, avocado oil, or extra virgin olive oil. If you cook bacon in the pan, you can fry the eggs in the bacon grease.

Basic Eggs

Mix eggs with some water, heavy cream, or half and half, and cook as desired.

Protein

Have some bacon, sausage, leftover meat, prosciutto, salmon, or cheese with your eggs.

Veggies

I often add various combinations of vegetables to my eggs. These include garlic, onions, zucchini, spinach, mushrooms, tomatoes, salsa, and leftover cooked vegetables from dinner like broccoli, asparagus, and green beans.

Veggies and bacon

Avocado

Enjoy your eggs with avocado or guacamole.

Guacamole, veggies, bacon

Starches

Cook eggs with cooked sweet potatoes or butternut squash. If I don’t have any sweet potatoes or butternut squash leftover from dinner, I quickly steam some in the microwave.

Veggies and butternut squash (fried in coconut oil and topped with cinnamon)

Fruit

A side of fruit is delightful! Try apples, berries, melons, and oranges. I like to sprinkle cinnamon on chopped apples.

Blueberries, cheese, veggies

Easy breakfast to order at a restaurant: eggs, bacon, fruit, and coffee: